Tempting Thermomix Crème Brûlée: How to Create Bliss

Why Thermomix Crème Brûlée Is Better than the Oven Method

Thermomix Creme Brulee is nearly foolproof because it takes care of the challenges you can have when you make it in the oven.

1. Curdling: To avoid curling the mixture, pour the hot custard very slowly into the egg yolks.
2. Timing: Taking the custards out of the oven at the exact moment of perfection. If you take them out too soon, they’re not set. If they’re in the oven too long, they’re too firm.
3. Water Bath: Placing the custards in a water bath is crucial to achieve the perfect texture. It is incredibly easy for water to splash over the side of the ramekin and into the creme brulee, completely ruining it.

Fortunately, all these trials disappear when making creme brulee with Thermomix!

• The Thermomix precise temperature control eliminates any worry of curdling.
• When making creme brulee with a Thermomix there is no baking. Timing is not an issue.
• Since no baking is required, there is no need for a water bath.

There is no bake time. You will not need to carry any hot water to pour into a water bath in your oven. Last but not least, the risk of curdling is near nonexistent.

With only 5 ingredients, 6 ramekins, 15 minutes in your Thermomix, and an overnight set, you will be blessed with a creamy custard dessert that would make a Michelin-star chef proud.

Gathering the Goodies

Essential Crème Brûlée Ingredients

Creating an exquisite crème brûlée starts with gathering the finest ingredients. For your classic version, you’ll need:

• 400 g of chilled whipping cream to give that luxurious texture.
• 70 g granulated sugar, the sweetness that balances the cream.
• 1 teaspoon vanilla extract or the seeds from 1 vanilla pod for that unmistakable aroma and rich flavor. (If using a vanilla bean, cut it in half and use the back of a knife to scrape out the seeds.)
• 275 g of egg yolks (approximately 8 large eggs) to set your custard to perfection.
• A sprinkle of brown sugar for that delightfully crunchy topping.

Remember, the magic is in the details—use the freshest ingredients to ensure your dessert sings with flavor! Top-quality vanilla will elevate your crème brûlée from great to unforgettable.

Choose the best ingredients you can source. Then get out of their way.

Restaurantur & Chef Niall Campbell ~ Firefly Grill, Effingham IL

Must-Have Accessories for the Perfect “Glass”

To achieve the hallmark crust of the crème brûlée, besides your trusty Thermomix, you’ll want to equip yourself with a couple of key accessories:

• A culinary torch: This is the secret weapon for that beautifully caramelized, crisp sugar layer on top.
• A fine sieve: A sieve is essential for straining any potential egg clumps to ensure the smoothest custard. (I didn’t find this necessary since I used all yolks and the Thermomix blends the custard perfectly.)
• Cooling rack: Let your crème brûlées cool evenly before chilling them in the fridge.

With these tools, you’re all set to create a professional-looking custard with that signature sugary shell.

Crème Brûlée Thermomix in 5 Steps

Before you dive into the creation of your culinary masterpiece, you’ll want to get your Thermomix ready for action. First, ensure your mixing bowl is clean, dry, and free from any residual ingredients that could interfere with the delicate flavors of your crème brûlée. Attach the butterfly whisk to help aerate the cream into velvety bliss.

1. Place all ingredients except brown sugar in the mixing bowl. Mix 1 min/speed 3.
2. Cook 15 min/90°C/speed 3. If cold eggs or cream are used, you may need to cook a little longer to thicken the mixture if necessary, as it will thicken more when cooling.
3. Check that the creme looks perfectly smooth and is not grainy at all.
4. Pour out immediately into individual ramekins or a large dish. Leave to cool to room temperature, and then chill overnight in the fridge.
5. Dredge thickly with brown sugar then caramelize the sugar by heating it under a hot grill or with a kitchen blowtorch.

Blended custard inside Thermomix before adding heat.

Creme Brulee after cooking in the Thermomix. Checking the thickness (nappe) on the back of a spoon.

Pour creme brulee into small ramekins from the Thermomix after cooking at 90 C for 15 min at Speed 3.

Chef’s tip: There is an easy fix if the custard curdles and becomes grainy or scrambled.  Add 30g cold milk or cream and blend 30 sec/speed 8. Repeat if necessary.

The Grand Finale

Achieving the Iconic Caramelized Topping

The finale of making a crème brûlée is a performance in itself, turning the sugar-dusted cream into a shatteringly crisp hat of amber goodness. That perfectly crisp sugar layer is the crown of a crème brûlée, and getting it right is simpler than you may think.

To ensure you get it just right, evenly sprinkle a generous layer of brown sugar over the set custard.

Top custard with brown sugar and get your blow torch ready. If not torching right away, cover the sugar-topped custard with plastic wrap and refrigerate for up to 3 days.

Then, wielding your culinary torch with the elegance of a conductor, evenly heat the sugar until it bubbles and transforms into a glistening caramel before your eyes. The key is patience—move the torch slowly to avoid burning spots.

If you don’t have a torch a preheated broiler can work too. However, watch it like a hawk to avoid a burnt top.

Use a kitchen torch to melt brown sugar into “glass.”

Whichever method you choose, wait for the sugar to harden into a glossy crust before serving. This contrast against the smooth custard will leave your guests craving more!

Breaking the sugar glass is a moment of drama that adds fun, texture, and contrast, making your crème brûlée truly unforgettable.

Creative Twists on Traditional Flavors

For coffee enthusiasts, consider infusing the cream with espresso and for a distinguished twist try infusing the cream with Earl Gray tea. A dash of orange, lemon, or lime zest offers a refreshing tang, cutting through the richness. For a wintery note, mix in some cinnamon or nutmeg.

Chocolate lovers aren’t forgotten – swirl in some melted chocolate for a double indulgence. These creative spins can transform an old favorite into a new treasure, with each spoonful telling a different story.

Other Creamy Desserts You’ll Love

Panna Cotta

Chocolate Mousse